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Wednesday, May 2, 2012

Gluten Free Lemon Loaf Cake with Lemon Glaze

I've been wanting to make a lemon loaf cake for awhile now but, I just never seemed to get around to it.

I have to admit, it's not one of Shawn's favorite things to snack on, and I can't honestly say a lemon cake is very high on my list of desired desserts.

Nevertheless, I bought some lemons and made a delicious, super moist and spongy, gluten free lemon loaf cake with a lemon icing glaze. After taste testing, Shawn and I agreed, this will be made more often. Yummy!

Ingredients

2 lemons

1/2 cup sweet rice flour

1/4 cup almond meal

1/4 cup sweet white sorghum flour

1/4 cup cornstarch

1/4 cup tapioca flour

2 tablespoons golden flax seed meal

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1 stick of butter (softened)

1/2 cup egg whites

1/3 cup almond milk

1 teaspoon pure vanilla extract

1 and 1/2 cup powdered sugar

Step 1:

Whisk together the flours, starches, golden flaxseed meal, almond meal, salt, baking soda, and baking powder thoroughly in a separate bowl and set this aside.

Step 2:

Wash your lemons, then zest them both.

Step 3:

In your stand mixer bowl, cream the sugar, egg whites, soft butter,almond milk, the lemon zest from both lemons, and vanilla together thoroughly. It will be a bit soupy looking.

Step 4:

Mix the bowl of flours into the stand mixer bowl and mix together thoroughly. It will get thicker the longer you mix.

Run a knife around the edges of the pan then turn out the loaf onto a platter.

Step 8:

Mix the icing glaze by putting the powdered sugar in a large bowl and make a well in the center. Being careful not to get seeds in the bowl, juice the two lemons into the bowl. Whisk together until smooth.

Step 9:

Pour the glaze over the loaf and allow to set up. Slice, serve, and enjoy!